Hummus can be one of those lovely blank canvases that is brighter and better when paired with other flavors. The roasted carrots and tiny drip of honey add sweetness, the toasted spices give it a satisfying warmth.
– 1 teaspoon cumin seeds
– 1 teaspoon coriander seeds
– 6 tablespoons olive oil
– 1 teaspoon clear honey
– 1 pound carrots, peeled and cut into 1/4 inch chunks
– 3 large garlic cloves, smashed (leave the skins on)
– sea salt and freshly ground black pepper
– juice of 1/2 lemon
– juice of 1 orange
– 3 tablespoons tahini or smooth peanut butter (use tahini for nut-free)
Preheat the oven to 400 degrees. In a small dry frying pan, toast the cumin and coriander seeds for about a minute until just fragrant. (Watch carefully – they burn easily!) Grind them to a fine-ish powder with a mortar and pestle or a very clean coffee bean grinder. In a large bowl, whisk 4 tablespoons of the oil with the honey and toasted spices. Add the carrots and garlic, toss to coat and season with salt and pepper.
Tip mixture into roasting pan and roast, turning once, until the carrots are tender and just starting to char slightly around the edges, about 35 minutes. Allow to cool slightly, then scrape everything into a food processor, slipping the garlic cloves out of their skins as you do so. Add the lemon and orange juices, tahini (or peanut butter), and the remaining 2 tablespoons oil and pulse to puree. Adjust the seasoning if necessary and serve. Wonderful with pita bread and crackers.
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